Irish Soup, or Balnamoon Skink Recipe ingredients

To prepare this Irish Soup, or Balnamoon Skink Recipe, first put a couple of fowls into a pot, and boil until their juices are thoroughly extracted and the broth is rich and good. One of the fowls may be trussed as for boiling and removed as soon as cooked, but they are best cut up when intended only for soup. When well boiled, strain the soup through a colander into a clean saucepan. Season with salt, pepper, sweet herbs, chives, and chopped onions. Add celery, lettuce, and, if in season, green peas. Stew until the vegetables are tender. 2 eggs, well beaten, added to a cup of cream and stirred into the soup, will greatly improve it. The trussed fowl is sometimes served in the tureen with the soup. When sent to the table separately, thicken some of the broth and pour it over the fowl.